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The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or sabut (meaning whole in Hindi), e.g., sabut urad dal or mung sabut; (2) split with hull left on the split halves is described as chilka (which means shell in Hindi), e.g. chilka urad dal, mung dal chilka; (3) split and hulled or dhuli (meaning washed), e.g., urad dhuli or mung dhuli in Hindi.[5][6]
Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Gujarati and various other Indian languages. In addition, certain types of dal are fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonly cashews) may be added.
Etymology
The word dāl (dal) derives from the Sanskrit verbal root dal- "to split",[7][8] which is inherited from Proto-Indo-European *delh₁- “to split, divide”.[9][10][11]
Use by region
Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is often called "paruppu". It is primarily used to make a dish called sambar. It is also used to make paruppu that is mixed with charu and rice. Ground chana dal is used to make a paste called besan, which is used in the preparation of many favourites